Dairy Free Cheddar, Sausage, and Mushroom Breakfast Casserole

This was meant to be a quiche.  But after trying first a pie plate and then a tart pan and still not having enough room for all the hash browns I dumped out, I pulled out a full 7×11 baking dish.  So…it’s a dairy free cheddar and sausage quiche in breakfast casserole form.  Whatever it looks like, it’s darn tasty.  Serves 6.
DF Cheddar Sausage and Mushroom Breakfast Casserole

Ingredients:

  • 1/2 30 ounce package of shredded hash browns
  • 1/4 cup Earth Balance spread, melted
  • pinch salt, pepper, garlic powder
  • 8 ounces baby bella mushrooms, chopped
  • 1 pound turkey sausage, browned and drained
  • 4 ounces Daiya cheddar shreds
  • 6 eggs
  • 1/2 cup So Delicious Coconut Milk Creamer
  • 1/2 cup mayo (I prefer Dukes)
  • 2 tbsp gf all purpose flour
Directions:
  1. Preheat oven to 350 degrees.
  2. Melt the Earth Balance.
  3. Combine with the hash browns, salt, pepper, and garlic powder, stirring well to coat.
  4. Spray a 7×11 baking dish with cooking spray.
  5. Press hash browns into the bottom.
  6. Bake for 30 minutes.
  7. Meanwhile, brown the sausage and drain.
  8. Saute the mushrooms briefly in the sausage drippings.  Set aside.
  9. Whisk the eggs, creamer, mayo, and flour until well combined.
  10. Remove baking dish from oven and add the sausage and mushrooms.
  11. Sprinkle the Daiya over the top.
  12. Pour the egg mixture over all.
  13. Cover with foil.
  14. Return to oven and bake for 50-60 minutes.
  15. Remove foil for the last 5 minutes.

 

Dairy Free Cheddar, Sausage, and Mushroom Breakfast Casserole
 
This was meant to be a quiche. But after trying first a pie plate and then a tart pan and still not having enough room for all the hash browns I dumped out, I pulled out a full 7x11 baking dish. So...it's a dairy free cheddar and sausage quiche in breakfast casserole form. Whatever it looks like, it's darn tasty. Serves 6.
Author:
Recipe type: Breakfast
Cuisine: Gluten and Dairy Free
Ingredients
  • ½ 30 ounce package of shredded hash browns
  • ¼ cup Earth Balance spread, melted
  • pinch salt, pepper, garlic powder
  • 8 ounces baby bella mushrooms, chopped
  • 1 pound turkey sausage, browned and drained
  • 4 ounces Daiya cheddar shreds
  • 6 eggs
  • ½ cup So Delicious Coconut Milk Creamer
  • ½ cup mayo (I prefer Dukes)
  • 2 tbsp gf all purpose flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt the Earth Balance.
  3. Combine with the hash browns, salt, pepper, and garlic powder, stirring well to coat.
  4. Spray a 7x11 baking dish with cooking spray.
  5. Press hash browns into the bottom.
  6. Bake for 30 minutes.
  7. Meanwhile, brown the sausage and drain.
  8. Saute the mushrooms briefly in the sausage drippings. Set aside.
  9. Whisk the eggs, creamer, mayo, and flour until well combined.
  10. Remove baking dish from oven and add the sausage and mushrooms.
  11. Sprinkle the Daiya over the top.
  12. Pour the egg mixture over all.
  13. Cover with foil.
  14. Return to oven and bake for 50-60 minutes.
  15. Remove foil for the last 5 minutes.

Dairy Free Loaded Grits

I am a good Southern girl and I love grits.  This is something I really haven’t eaten since I cut out dairy last year (holy crap, it’s been more than a year now).  But after recently seeing a recipe for a loaded polenta, I had a hankering, so I decided to make a quick and dirty bowl of dairy free loaded grits.  Grits, to my mind, should be creamy–which has, in the past, meant a dairy base.  For this, I actually replaced the water called for on the package with almond milk (I’m sure you could use soy milk or any other neutral dairy alternative.  I’d avoid coconut.  The point is to use a plain, unsweetened non-dairy milk.).  The end result was definitely creamy and well suited for topping.  It’s on my list to adapt this to my favorite cheese grits in the future, but meanwhile, this was a quick and filling weekday breakfast.

 

Loaded Dairy Free Grits

 

Ingredients:

  • 1/3 cup quick grits
  • 1 1/3 cup almond milk
  • pinch salt
  • scallions
  • crumbled bacon (I keep a giant bag of the real bacon bacon bits in the fridge for omelets and other stuff I might need quick bacon for)
  • cheddar Daiya

Directions:

  1. Bring the almond milk to a boil.
  2. Whisk in the grits and salt and reduce heat to a simmer.
  3. Cover and cook for 5-7 minutes (depending on how thick you like your grits).
  4. Top with bacon, Daiya, and scallions (or whatever else you like).

 

Dairy Free Loaded Grits
 
I am a good Southern girl and I love grits.  This is something I really haven't eaten since I cut out dairy last year (holy crap, it's been more than a year now).  But after recently seeing a recipe for a loaded polenta, I had a hankering, so I decided to make a quick and dirty bowl of dairy free loaded grits.  Grits, to my mind, should be creamy--which has, in the past, meant a dairy base.  For this, I actually replaced the water called for on the package with almond milk (I'm sure you could use soy milk or any other neutral dairy alternative.  I'd avoid coconut.  The point is to use a plain, unsweetened non-dairy milk.).  The end result was definitely creamy and well suited for topping.  It's on my list to adapt this to my favorite cheese grits in the future, but meanwhile, this was a quick and filling weekday breakfast.
Author:
Recipe type: Breakfast
Cuisine: Gluten and Dairy Free
Ingredients
  • ⅓ cup quick grits
  • 1⅓ cup almond milk
  • pinch salt
  • scallions
  • crumbled bacon (I keep a giant bag of the real bacon bacon bits in the fridge for omelets and other stuff I might need quick bacon for)
  • cheddar Daiya
Instructions
  1. Bring the almond milk to a boil.
  2. Whisk in the grits and salt and reduce heat to a simmer.
  3. Cover and cook for 5-7 minutes (depending on how thick you like your grits).
  4. Top with bacon, Daiya, and scallions (or whatever else you like).

Totwaffles: Tater Tots In The Waffle Iron

As a foodie, I hesitate to share this.  I feel like it should be some kind of secret shame.  But it’s too darned tasty to keep a secret.  And really, it’s not that much of a secret.  It’s so simple, it doesn’t even qualify as a recipe.   I first saw it in one of those Lifehack lists that tend to float around Facebook all the time, for all kinds of stuff you never knew you could make in a waffle iron.  As we’ve recently gotten back into the concept of breakfast for dinner on time crunched nights, I felt like this was a must try.  Yes, tater tots in the waffle iron.

Y’all, these are so good.  And possibly the easiest hash browns known to man (which is a great thing for me because I make the biggest mess cooking them the regular way).  Hubs was delighted to find out he can actually HAVE tater tots (though warning to the gluten free crowd–be sure to check the label–not all tots are definitely gluten free).   He decreed that they must be called totwaffles.  Go ahead and say it.  See?  It makes you grin.  Totwaffle.  Totwaffle.  Totwaffle.  Ahem.  Possibly you should beware sharing that one with kids, as it might end up stuck on repeat.

Totwaffles

 

Ingredients:

  • frozen tater tots (YOU DON’T EVEN NEED COOKING SPRAY)
  • waffle iron

Directions:

  1. Lay out the tots on the waffle iron until the surface of the iron is covered.
  2. Close.  Start whatever else you’re making to go with them (for me, that’s bacon).
  3. Cook for 10-15 minutes (start checking at 10 until you know how your waffle iron cooks).  You will need to squish the iron closed tighter about halfway through, once the tots are thawed.  You want them to ultimately stick together in a big square (or wedge if your waffle iron is round).
  4. Look for some nice caramelization before you pull them off.
  5. If you’re cooking for a crowd, pop the finished totwaffles on a baking sheet in the oven on warm while you cook the rest.
  6. Enjoy the deliciousness and grin like a kid.  You’re having TOTWAFFLES.

 

Totwaffles: Tater Tots In The Waffle Iron
 
As a foodie, I hesitate to share this.  I feel like it should be some kind of secret shame.  But it's too darned tasty to keep a secret.  And really, it's not that much of a secret.  It's so simple, it doesn't even qualify as a recipe.   I first saw it in one of those Lifehack lists that tend to float around Facebook all the time, for all kinds of stuff you never knew you could make in a waffle iron.  As we've recently gotten back into the concept of breakfast for dinner on time crunched nights, I felt like this was a must try.  Yes, tater tots in the waffle iron. Y'all, these are so good.  And possibly the easiest hash browns known to man (which is a great thing for me because I make the biggest mess cooking them the regular way).  Hubs was delighted to find out he can actually HAVE tater tots (though warning to the gluten free crowd--be sure to check the label--not all tots are definitely gluten free).   He decreed that they must be called totwaffles.  Go ahead and say it.  See?  It makes you grin.  Totwaffle.  Totwaffle.  Totwaffle.  Ahem.  Possibly you should beware sharing that one with kids, as it might end up stuck on repeat.
Author:
Recipe type: Breakfast
Cuisine: Gluten and Dairy Free
Ingredients
  • frozen tater tots (YOU DON'T EVEN NEED COOKING SPRAY)
  • waffle iron
Instructions
  1. Lay out the tots on the waffle iron until the surface of the iron is covered.
  2. Close.  Start whatever else you're making to go with them (for me, that's bacon).
  3. Cook for 10-15 minutes (start checking at 10 until you know how your waffle iron cooks).  You will need to squish the iron closed tighter about halfway through, once the tots are thawed.  You want them to ultimately stick together in a big square (or wedge if your waffle iron is round).
  4. Look for some nice caramelization before you pull them off.
  5. If you're cooking for a crowd, pop the finished totwaffles on a baking sheet in the oven on warm while you cook the rest.
  6. Enjoy the deliciousness and grin like a kid.  You're having TOTWAFFLES.

Gluten Free Dairy Free French Toast Bake

This batch of decadence was my hubby’s request for Christmas morning breakfast.  It was a recipe somebody shared on Facebook (and I’m sorry, I have no idea WHOSE the original recipe was!) that he asked me to convert to something we could both eat.  Not a small order with the whole gluten AND dairy free restrictions.  But I took it on and the results were, frankly, nothing short of spectacular.  The whole family LOVED this.   I don’t actually like normal French toast, but I really enjoyed this.  We had it with some fresh sausage from the butcher shop and bacon (because that’s how we roll).  This recipe is for a half batch (9×9 pan).  If you’re feeding a crowd, double everything and use a 9×13.

Ingredients:
1/4 cup melted Earth Balance
1/2 cup brown sugar
1/2 loaf of thickly sliced gluten free dairy free bread
2 eggs
3/4 cup unsweetened almond milk (or other neutral dairy free milk)
1/2 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling
maple syrup
Directions:
1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9×9 pan….spread around.
3. Beat eggs, milk, & vanilla
4. Lay single slices of bread in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Sprinkle some cinnamon over bread/eggs
7. Add 2nd layer of sliced bread
8. Spoon on remaining egg mixture
9. Cover & chill in fridge overnight
10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
11. Sprinkle with powdered sugar & cinnamon
12. Serve with warm maple syrup

 

Gluten Free Dairy Free French Toast Bake
 
This batch of decadence was my hubby's request for Christmas morning breakfast.  It was a recipe somebody shared on Facebook (and I'm sorry, I have no idea WHOSE the original recipe was!) that he asked me to convert to something we could both eat.  Not a small order with the whole gluten AND dairy free restrictions.  But I took it on and the results were, frankly, nothing short of spectacular.  The whole family LOVED this.   I don't actually like normal French toast, but I really enjoyed this.  We had it with some fresh sausage from the butcher shop and bacon (because that's how we roll).  This recipe is for a half batch (9x9 pan).  If you're feeding a crowd, double everything and use a 9x13.
Author:
Recipe type: Brunch
Cuisine: Gluten and Dairy Free
Ingredients
  • ¼ cup melted Earth Balance
  • ½ cup brown sugar
  • ½ loaf of thickly sliced gluten free dairy free bread
  • 2 eggs
  • ¾ cup unsweetened almond milk (or other neutral dairy free milk)
  • ½ teaspoon vanilla
  • Powdered sugar for sprinkling
  • Cinnamon for sprinkling
  • maple syrup
Instructions
  1. Melt butter in microwave & add brown sugar....stir till mixed.
  2. Pour butter/sugar mix into bottom of 9x9 pan....spread around.
  3. Beat eggs, milk, & vanilla
  4. Lay single slices of bread in pan
  5. Spoon ½ of egg mixture on bread layer
  6. Sprinkle some cinnamon over bread/eggs
  7. Add 2nd layer of sliced bread
  8. Spoon on remaining egg mixture
  9. Cover & chill in fridge overnight
  10. Bake at 350 for 45 minutes (covered for the first 30 minutes)
  11. Sprinkle with powdered sugar & cinnamon
  12. Serve with warm maple syrup

Gluten Free Friday: Kolaches (or Pigs in a Blanket)

One of our family’s favorite holiday breakfast foods are kolaches.  Other folks call them pigs in a blanket, but my mama always called them kolaches, so kolaches they are.  The usual version are made with cocktail sausages and a can of whampum biscuits (you know, the rolls that you whamp against the counter to open), which are not, of course, gluten free.  So hubs has been missing them.  I determined that I was going to find a way to make them for him.  I’ve made gluten free biscuits before, but the dough I had was not very…well, doughy, and therefore wouldn’t wrap around the sausages.  So I went in search.  And of course Jeanne from the Art of Gluten Free Baking swooped in to save the day (she always does) with her recipe for Gluten Free Buttermilk Biscuits.   The end result was delicious (though as with many gluten free baked stuff, not as good reheated as fresh).  Bonus, you can mix up all the dry ingredients with the butter the night before and just add the buttermilk day of to save yourself some time in the morning.

Ingredients:

Directions:

  1. Preheat oven to 425 degrees.
  2. On a silicone mat, press or roll out your biscuit dough until maybe 1/8th an inch thick.  You don’t want to add a bunch of extra flours or the kolaches will be mealy.  So silicone is your friend.
  3. Using a pizza cutter, cut the dough into strips about 1 inch by maybe 3 inches (this isn’t a precise thing).
  4. You might need a dough scraper to pry the strips up.
  5. Wrap each strip around a cocktail sausage.
  6. Place seam side down on a greased baking sheet, allowing room between for the kolaches to puff.
  7. Bake for 12-15 minutes (start peeking at 12…you don’t want these to get too brown).
  8. Enjoy!

 

Gluten Free Friday: Kolaches (or Pigs in a Blanket)
 
One of our family's favorite holiday breakfast foods are kolaches.  Other folks call them pigs in a blanket, but my mama always called them kolaches, so kolaches they are.  The usual version are made with cocktail sausages and a can of whampum biscuits (you know, the rolls that you whamp against the counter to open), which are not, of course, gluten free.  So hubs has been missing them.  I determined that I was going to find a way to make them for him.  I've made gluten free biscuits before, but the dough I had was not very...well, doughy, and therefore wouldn't wrap around the sausages.  So I went in search.  And of course Jeanne from the Art of Gluten Free Baking swooped in to save the day (she always does) with her recipe for Gluten Free Buttermilk Biscuits .   The end result was delicious (though as with many gluten free baked stuff, not as good reheated as fresh).  Bonus, you can mix up all the dry ingredients with the butter the night before and just add the buttermilk day of to save yourself some time in the morning.
Author:
Recipe type: Breakfast
Cuisine: Gluten free
Ingredients
  • 1 package of cocktail sausages
  • 1 recipe of
  • gluten free buttermilk biscuit dough
Instructions
  1. Preheat oven to 425 degrees.
  2. On a silicone mat, press or roll out your biscuit dough until maybe ⅛th an inch thick.  You don't want to add a bunch of extra flours or the kolaches will be mealy.  So silicone is your friend.
  3. Using a pizza cutter, cut the dough into strips about 1 inch by maybe 3 inches (this isn't a precise thing).
  4. You might need a dough scraper to pry the strips up.
  5. Wrap each strip around a cocktail sausage.
  6. Place seam side down on a greased baking sheet, allowing room between for the kolaches to puff.
  7. Bake for 12-15 minutes (start peeking at 12...you don't want these to get too brown).
  8. Enjoy!

Mix It Up Monday: Greek Yogurt Hash Brown Casserole

I am a southerner, so I have a deep and abiding love of hash brown casserole.  The original is loaded with fat and cheese and cream of mushroom soup and it’s delicious.  But not gluten free and definitely NOT healthy.  So when I came across this recipe from The Spotted Lamb, I knew I had to try it.  I made a few changes from the original.  I used fat free Greek yogurt, swapped the chicken stock and milk for 1 cup of evaporated milk (not skim!), added 2 diced onions, and omitted the Italian seasoning (as I was making this for breakfast and it just didn’t seem to fit).  The end result came out to 6 servings for 255 calories, which is a darn sight better for you than regular hash brown casserole.  I used fiesta blend cheese, but I think it would be AWESOME with smoked gouda.  Definitely a keeper recipe.

Potato Crusted Bacon Mushroom Asparagus Mini Quiches

I love quiche but it’s something I really haven’t made much since we made the change to gluten free.  Somewhere I heard or saw SOMETHING that gave me the notion of trying to make it with a potato crust–essentially hash browns.  This weekend, I finally got around to giving the idea a try.  I can’t say as it necessarily tasted like what I think of as quiche, but it was still darn tasty.  More like perfect little breakfast casseroles.  Hubs declared this one a keeper.  Makes 6 servings of 2 mini quiches each at 257 calories and 16 grams of fat.

Ingredients:

  • 2 cups red potatoes (about 4 small ones, grated on the big opening on your box grater)
  • 1 tsp kosher salt
  • 2 tbs unsalted Butter
  • 3 eggs
  • 1/2 cup light mayonnaise
  • 1/4 cup fat free half and half
  • 1/4 cup skim milk
  • 1 tsp corn starch
  • 1 pinch kosher salt
  • 1 pinch pepper
  • 6 slices thick slices bacon
  • 2 cups chopped mushrooms
  • 1 cup chopped asparagus
  • 2 tbs shallot, finely diced
  • 4 ounces 2% cheddar cheese, grated

 

 

Directions:

 

1. Preheat oven to 400 degrees.

2. Cover a rimmed baking sheet with heavy aluminum foil and set a baking rack inside it.  Layer your bacon over this.

3. Slide the bacon into your preheated oven and set your timer for 30 minutes.

4. Grate your potatoes on the big hole side of your box grater.

5. Sprinkle with a teaspoon of the kosher salt and mix, then let sit for about 5 minutes.

6. Melt the 2 tablespoons of butter into another bowl.

7. Squeeze the excess liquid from the potatoes and toss into the butter bowl.

8. Toss potatoes until well coated in the butter.

9. Spray 2 muffin tins with cooking spray.

10. Divide the shredded potatoes between each muffin cup and press down and up the sides of the pan.

11. Slide in with the bacon and allow to bake off with the bacon.

12. You might need to add another 5 minutes…you’ll want your potatoes to be crisping up a bit.

13. Meanwhile, beat together your eggs, mayo, half and half, milk, corn starch, salt, and pepper.

14. Add in your cheese.

15. Add in the chopped mushrooms and asparagus.

16. When the bacon comes out of the oven, blot with paper towel, then carefully chop (I used tongs and a knife because this stuff is HOT).

17. Add the chopped bacon to the mix.

18. Spoon filling into each prebaked potato crust.

19. Reduce oven heat to 350 degrees and bake for 25-30 minutes.

20. You’ll want to allow it to rest for at least 5 minutes so that you can actually remove the quiches from the muffin cup.  You could totally use paper muffin liners but I never have any around and don’t think of it.

 

 

Potato Crusted Bacon Mushroom Asparagus Mini Quiches
 
I love quiche but it's something I really haven't made much since we made the change to gluten free.  Somewhere I heard or saw SOMETHING that gave me the notion of trying to make it with a potato crust--essentially hash browns.  This weekend, I finally got around to giving the idea a try.  I can't say as it necessarily tasted like what I think of as quiche, but it was still darn tasty.  More like perfect little breakfast casseroles.  Hubs declared this one a keeper.  Makes 6 servings of 2 mini quiches each at 257 calories and 16 grams of fat.
Author:
Recipe type: Brunch
Cuisine: Gluten free
Ingredients
  • 2 cups red potatoes (about 4 small ones, grated on the big opening on your box grater)
  • 1 tsp kosher salt
  • 2 tbs unsalted Butter
  • 3 eggs
  • ½ cup light mayonnaise
  • ¼ cup fat free half and half
  • ¼ cup skim milk
  • 1 tsp corn starch
  • 1 pinch kosher salt
  • 1 pinch pepper
  • 6 slices thick slices bacon
  • 2 cups chopped mushrooms
  • 1 cup chopped asparagus
  • 2 tbs shallot, finely diced
  • 4 ounces 2% cheddar cheese, grated
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover a rimmed baking sheet with heavy aluminum foil and set a baking rack inside it.  Layer your bacon over this.
  3. Slide the bacon into your preheated oven and set your timer for 30 minutes.
  4. Grate your potatoes on the big hole side of your box grater.
  5. Sprinkle with a teaspoon of the kosher salt and mix, then let sit for about 5 minutes.
  6. Melt the 2 tablespoons of butter into another bowl.
  7. Squeeze the excess liquid from the potatoes and toss into the butter bowl.
  8. Toss potatoes until well coated in the butter.
  9. Spray 2 muffin tins with cooking spray.
  10. Divide the shredded potatoes between each muffin cup and press down and up the sides of the pan.
  11. Slide in with the bacon and allow to bake off with the bacon.
  12. You might need to add another 5 minutes...you'll want your potatoes to be crisping up a bit.
  13. Meanwhile, beat together your eggs, mayo, half and half, milk, corn starch, salt, and pepper.
  14. Add in your cheese.
  15. Add in the chopped mushrooms and asparagus.
  16. When the bacon comes out of the oven, blot with paper towel, then carefully chop (I used tongs and a knife because this stuff is HOT).
  17. Add the chopped bacon to the mix.
  18. Spoon filling into each prebaked potato crust.
  19. Reduce oven heat to 350 degrees and bake for 25-30 minutes.
  20. You'll want to allow it to rest for at least 5 minutes so that you can actually remove the quiches from the muffin cup.  You could totally use paper muffin liners but I never have any around and don't think of it.

Gluten Free Friday: Buttermilk Waffles

I almost never make these simply because buttermilk pancakes are a lot less work (mostly dump, mix, cook).  But for my first official Sunday breakfast in the new house, I decided to put in the work for the buttermilk waffles, which are fluffy and delicious, and well worth the extra effort and dirty dishes.  This is adapted to be gluten free from the classic Better Homes and Gardens Buttermilk Pancake Recipe.  Makes 4 servings (8 waffles) at 494 calories and 32 grams of fat.

Ingredients

  • 2 eggs, separated
  • 1/4 cup garfava flour
  • 1/2 cup  brown rice flour
  • 1/4 cup  sweet rice flour
  • 1/4 cup tapioca starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp xanthan gum
  • 2 cups lowfat buttermilk
  • 1/2 cup canola oil

Directions:

1. Separate your eggs.

2. In a medium mixing bowl, mix all the dry ingredients.  Create a well in the center.

3. In another mixing bowl, mix the egg yolks, oil, and buttermilk.

4. Pour the wet mixture into the dry and stir until well combined.

5. Using a hand mixer, whisk the egg yolks until they have soft peaks.

6. Carefully fold the egg yolks into the waffle batter until just mixed.

7. Spoon onto a preheated waffle iron, sprayed with cooking spray and cook according to iron directions.

8. Use a fork to remove the cooked waffle to a baking sheet in the oven on warm.

9. Repeat with remaining batter.

10. Serve with butter and syrup, fresh fruit, peanut butter and jelly, or whatever toppings float your boat.

 

 

Gluten Free Friday: Buttermilk Waffles
 
I almost never make these simply because buttermilk pancakes are a lot less work (mostly dump, mix, cook).  But for my first official Sunday breakfast in the new house, I decided to put in the work for the buttermilk waffles, which are fluffy and delicious, and well worth the extra effort and dirty dishes.  This is adapted to be gluten free from the classic Better Homes and Gardens Buttermilk Pancake Recipe.  Makes 4 servings (8 waffles) at 494 calories and 32 grams of fat.
Author:
Recipe type: Breakfast
Cuisine: Gluten free
Ingredients
  • 2 eggs, separated
  • ¼ cup garfava flour
  • ½ cup  brown rice flour
  • ¼ cup  sweet rice flour
  • ¼ cup tapioca starch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp xanthan gum
  • 2 cups lowfat buttermilk
  • ½ cup canola oil
Instructions
  1. Separate your eggs.
  2. In a medium mixing bowl, mix all the dry ingredients.  Create a well in the center.
  3. In another mixing bowl, mix the egg yolks, oil, and buttermilk.
  4. Pour the wet mixture into the dry and stir until well combined.
  5. Using a hand mixer, whisk the egg yolks until they have soft peaks.
  6. Carefully fold the egg yolks into the waffle batter until just mixed.
  7. Spoon onto a preheated waffle iron, sprayed with cooking spray and cook according to iron directions.
  8. Use a fork to remove the cooked waffle to a baking sheet in the oven on warm.
  9. Repeat with remaining batter.
  10. Serve with butter and syrup, fresh fruit, peanut butter and jelly, or whatever toppings float your boat.

Gluten Free Friday: Red Velvet Pancakes

Unless you were living in a hole during the week before Valentine’s Day, you must’ve seen the recipe floating around the interwebz for Red Velvet Pancakes.  My husband LOOOOOOOVES Red Velvet Cake so as soon as I saw this I KNEW I had to find a way to convert it to gluten free for his pleasure.  So that’s what I did as his Valentine’s happy.  Didn’t have any heart shape molds that I could find, but he totally didn’t care.   Now the original recipe serves 4, so I cut that in half since there are only 2 of us.  After I made up the icing it was LUDICROUSLY too much (like enough to ice a whole cake), so I have adjusted the icing portion down by half again as much.  Yield: 8 small pancakes.  Serves 2 at 531 calories and 30 grams of fat.

For the Cream Cheese Topping

  • 4 oz Neufchatel cheese
  • 1/8 tsp freshly squeezed lemon juice
  • 1/2 cup powdered sugar
  • 2 tbs part-skim ricotta cheese
  • 1/2 tsp vanilla extract
  • 1.5 tsp prepared strong coffee

For the pancakes

  • 1/4 cup brown rice flour
  • 1/4 cup sorghum flour
  • 2 Tbs buckwheat flour
  • 2 Tbs sweet rice flour
  • 2 Tbs unsweetened cocoa powder
  • 1 Tbs granulated white sugar
  • 2 2/3 Tbs powdered sugar
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 3/4 tsp salt
  • 3/4 cup buttermilk (or make your own buttermilk)
  • 1 large eggs
  • 1/2 tsp vanilla extract
  • 1 Tbs apple cider vinegar
  • 1/2 Tbs red food coloring
  • 2 Tbs unsalted butter, melted
  • 1/2 tsp xanthan gum

Directions:

1. Pre-heat skillet or griddle over medium heat or 320°

2. Make the pancakes: Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.

3. In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.

4. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. *See tips below for making heart-shaped pancakes. Flip and cook for 1 minute more. Serve with cream cheese topping.

5. Prepare Cream Cheese Topping: In medium bowl, whip softened cream cheese and ricotta until smooth. Add remaining ingredients and mix smooth. Add a scoop between each pancake and on top of the Red Velvet Pancakes! Garnish with powdered sugar and enjoy!

 

 

Gluten Free Friday: Red Velvet Pancakes
 
Unless you were living in a hole during the week before Valentine's Day, you must've seen the recipe floating around the interwebz for Red Velvet Pancakes .  My husband LOOOOOOOVES Red Velvet Cake so as soon as I saw this I KNEW I had to find a way to convert it to gluten free for his pleasure.  So that's what I did as his Valentine's happy.  Didn't have any heart shape molds that I could find, but he totally didn't care.   Now the original recipe serves 4, so I cut that in half since there are only 2 of us.  After I made up the icing it was LUDICROUSLY too much (like enough to ice a whole cake), so I have adjusted the icing portion down by half again as much.  Yield: 8 small pancakes.  Serves 2 at 531 calories and 30 grams of fat. For the Cream Cheese Topping 4 oz Neufchatel cheese ⅛ tsp freshly squeezed lemon juice ½ cup powdered sugar 2 tbs part-skim ricotta cheese ½ tsp vanilla extract 1.5 tsp prepared strong coffee For the pancakes ¼ cup brown rice flour ¼ cup sorghum flour 2 Tbs buckwheat flour 2 Tbs sweet rice flour 2 Tbs unsweetened cocoa powder 1 Tbs granulated white sugar 2⅔ Tbs powdered sugar ¾ tsp baking powder ¼ tsp baking soda ½ tsp ground cinnamon ¾ tsp salt ¾ cup buttermilk (or make your own buttermilk) 1 large eggs ½ tsp vanilla extract 1 Tbs apple cider vinegar ½ Tbs red food coloring 2 Tbs unsalted butter, melted ½ tsp xanthan gum
Author:
Recipe type: Brunch
Cuisine: Gluten free
Instructions
  1. Pre-heat skillet or griddle over medium heat or 320°
  2. Make the pancakes: Mix all of the dry ingredients (flour through salt) together in a large bowl. Whisk thoroughly to combine until all lumps are gone.
  3. In a separate bowl, thoroughly mix the buttermilk, eggs, vanilla, vinegar, and food coloring. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir until mostly combined. Add in the melted butter and fold gently to mix.
  4. Pour batter in ¼ cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. *See tips below for making heart-shaped pancakes. Flip and cook for 1 minute more. Serve with cream cheese topping.
  5. Prepare Cream Cheese Topping: In medium bowl, whip softened cream cheese and ricotta until smooth. Add remaining ingredients and mix smooth. Add a scoop between each pancake and on top of the Red Velvet Pancakes! Garnish with powdered sugar and enjoy!

Gluten Free Friday: Cinnamon Rolls

One of the things hubs thought he’d be giving up when he gave up gluten was cinnamon rolls.  Not that I recall ever actually making the normal kind before.  Whatever.  When he mentioned them this morning, I set out in search of a recipe.  I stumbled across this one by Gluten Free Steve, which he claims is sure fire, never miss.  While I found the dough to be far too runny to actually cut into rolls, pouring it into muffin tins worked beautifully.  Hat’s off to Steve!  Be sure to hop on over to his blog and check it out.